South Africa Gala Dinner
Bailliage of Kwazulu Natal
uMhlanga, October 25, 2018
Celebrating the Jeunes Chefs Rôtisseurs

The award-winning Beverly Hills Hotel in uMhlanga, which first opened its doors in 1964, has become synonymous with elegance, gracious hospitality and intuitive service. It has hosted royalty, celebrities and captains of industry. It evokes an iconic sense of nostalgia, timeless elegance, and romance.

Maître Hôtelier John Aritho recently took the helm as General Manager. He was delighted to host the Gala Dinner event for the prize-giving of the local Bailliage’s Jeunes Chefs Rôtisseurs Competition for 2018.

After the morning’s cooking at Unilever Food Solutions, the winners were announced on the Beverly Hills lawn at sunset. Klein Zalze MCC sparkling wine was served with canapés, outstanding for their innovation. A favourite was smoked duck breast served while still being smoked over a glass of coals.

The four-course dinner was served banquet style for 70 members and guests.


Crocodile carpaccio
heirloom tomato confit, Sherry glaze, citrus gel, rocket
Waterford Sauvignon Blanc 2017

Goat’s cheese and langoustine gnocchi
brunoise tomato, sage and salmon roe
Steenberg Sphynx Chardonnay 2016

Duo of beef fillet and bolo
pickled Savoy cabbage, buttered tender stem broccoli, onion
apple puree, crispy polenta nuggets, gremolata bone marrow butter
Glenelly ‘Lady May’ 2011

Bitter dark chocolate mousse
chocolate mud cake with a liquid orange curd centre
orange macaroon, orange dust
Kevin Arnold Shiraz 2014

The quality of the food surpassed expectations. The main course steaks, prepared using sous-vide and grilling techniques, were all perfectly cooked. Overall the meal experience was out of this world, with five-star touches shining through. It was greeted with a standing ovation.

The wines served were top class. Service was also outstanding throughout the evening. In true five-star style, as soon as you looked for a waiter they had already anticipated your request.

Congratulations to the team led by John Aritho, who offered us a unique experience. We look forward to many more dinners under his management.

Tatiana Solodovnicova
Vice-Chargée de Presse